A Rye IPA that I have been brewing and modifying for several years and a Scotch Ale that has single malt soaked oak chips in the secondary. There might be a new favorite in the fermenter, a Pliny the Elder that the gravity sample tastes amazing-can't wait.

Raison D'Saison from Brewing Classic Styles. My wife claims it is as good as, if not better than, Saison DuPont. I don't know if it's that good but it's the first one I've done that I thought was professional caliber.

My first year brewing I did a SNPA clone (extract-based) that was absolutely spot on. My wife went to Chico State and a bunch of her college friends came by for her birthday, and for the first day everyone in town I had them all believing I'd bought a keg of SNPA for the occasion -- they were impressed when I revealed it was actually my own brew

Other than that, I have a milk stout recipe that I'm really fond of. In '08 it advanced to 2nd round of NHC and won the stout category for the West region of Longshot. I typically brew it about once a year. I've always had an issue with many commercial milk stouts, as they seem to be an irish stout with some lactose added. I went the route of creating big roasty American Stout flavors (minus aroma hops), but with enough sweetness to balance.